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DE-102024133012-A1 - Method for producing a plant extract dispersion, plant extract dispersion and use of the plant extract dispersion

DE102024133012A1DE 102024133012 A1DE102024133012 A1DE 102024133012A1DE-102024133012-A1

Abstract

The present invention relates to a method for producing a plant extract dispersion (D) comprising a stationary lipophilic phase (LP) and a dispersed phase (DP) based on a plant extract (PE) with at least two hydrophilic components. The invention further relates to a plant extract dispersion (D) obtained according to the inventive method, and to the use of the plant extract dispersion (D) according to the invention, inter alia, as a food supplement.

Inventors

  • Erfinder gleich Anmelder

Assignees

  • Sam Salameh

Dates

Publication Date
20260513
Application Date
20241112

Claims (14)

  1. A process for producing a plant extract dispersion (D) comprising a continuous lipophilic phase (LP) and a dispersed phase (DP) based on a plant extract (PE) with at least two hydrophilic components, comprising the following steps: a) Drying and comminution of plant material b) Extraction of the plant material from step a) with a hydrophilic solvent under ultrasonic treatment to obtain a crude solution (RL) c) Filtration of the crude solution (RL) from step b) to obtain a filtrate d) Concentration of the filtrate from step c) to obtain a plant extract (PE) e) Preparation of a vegetable oil-ethanol mixture f) Mixing of the plant extract (PE) from step d) and the vegetable oil-ethanol mixture from step e) under ultrasonic treatment, maintaining the temperature of the mixture below 20°C during treatment, to obtain a plant extract-vegetable oil-ethanol mixture g) Cooling of the Cool the plant extract-vegetable oil-ethanol mixture from step f) to a temperature < -80°C h) Treat the cooled plant extract-vegetable oil-ethanol mixture from step g) with ultrasound, maintaining the temperature of the mixture at < 20°C i) Concentrate the mixture obtained from step h) to obtain the plant extract dispersion (D).
  2. Method for the production of a plant extract dispersion (D) according to Claim 1 , wherein the plant material in step a) comprises olive tree leaves, wherein the at least two hydrophilic components comprise polyphenol derivatives, in particular selected from a group consisting of phenolic acids, phenolic alcohols, flavonoids and secoiridoids.
  3. Method for producing a plant extract dispersion (D) according to at least one of the Claims 1 or 2 , wherein the hydrophilic solvent in step b) comprises ethanol, preferably consists of ethanol, and the extraction is carried out at a temperature of -40°C to 78°C, in particular from -40°C to 27°C.
  4. Method for producing a plant extract dispersion (D) according to at least one of the preceding claims, wherein the concentration in step d) and in step i) takes place at reduced pressure, in particular wherein the temperature of the filtrate or the melt is kept at < 27°C.
  5. Method for producing a plant extract dispersion (D) according to at least one of the preceding claims, wherein the vegetable oil in step e) comprises olive oil, in particular wherein the vegetable oil is olive oil.
  6. Method for producing a plant extract dispersion (D) according to at least one of the preceding claims, wherein in the plant oil-ethanol emulsion the mass ratio of plant oil : ethanol = 1 : n, with n ≥ 2.
  7. Method for producing a plant extract dispersion (D) according to at least one of the preceding claims, wherein, prior to step f), the plant oil-ethanol emulsion is cooled to a temperature of < - 10°C.
  8. A method for producing a plant extract dispersion (D) according to at least one of the preceding claims, whereby the obtained plant extract dispersion (D) in step i) comprises a plant extract-vegetable oil emulsion (E) and/or a plant extract-vegetable oil suspension (S), wherein the dispersed plant extract solid particles have a mean particle diameter d50 (volume-based) of 1 to 100 µm, in particular of 1 to 50 µm, particularly preferably 1 to 20 µm.
  9. Method for producing a plant extract dispersion (D) according to at least one of the preceding claims, wherein the concentration of plant extract (PE) in the plant extract dispersion (D) is 1 to 25 wt.%, in particular 2 to 20 wt.%, particularly preferably 5 to 10 wt.%, based on the total mass of the plant extract dispersion (D).
  10. Method for producing a plant extract dispersion (D) according to at least one of the preceding claims, wherein no emulsifiers are added in the method.
  11. Plant extract dispersion (D) obtained by a process according to at least one of the Claims 1 until 10 .
  12. Plant extract dispersion (D) according to Claim 11 for use as a dietary supplement.
  13. Plant extract dispersion (D) according to Claim 11 For use in the treatment of high blood pressure, in oral administration form.
  14. Plant extract dispersion (D) according to Claim 11 for use in treatment for elevated cholesterol levels, in oral administration form.

Description

The present invention relates to a process for producing a plant extract dispersion (D) containing a stationary lipophilic phase (LP) and a dispersed phase (DP), based on a plant extract (PE) with at least two hydrophilic components. The invention further relates to a plant extract dispersion (D) obtained according to the inventive method, which contains a stationary lipophilic phase (LP) and a dispersed phase (DP), wherein the dispersed phase (DP) is based on a plant extract (PE) with at least two hydrophilic components. The invention also relates to the use of the plant extract dispersion (D) according to the invention as a food supplement. In particular, the plant extract dispersion (D) according to the invention can be used for the treatment of elevated or high blood pressure and/or for the treatment of elevated cholesterol levels. The plant extract dispersion (D) according to the invention can contribute to maintaining normal cholesterol levels, developing a healthy blood lipid profile, and protecting blood lipids from oxidative stress. The plant extract dispersion (D) according to the invention can be used in humans and animals. The worldwide production of olive oil generates, among other things, large quantities of olive vegetation water, also known as "olive (mill) wastewater". It was found that this murky, often dark-colored vegetation water with a slightly acidic pH value (< 6.8 at 20°C) decomposes extremely poorly in sewage treatment plants, so this waste product was subjected to closer investigation. The resistance of olive grove vegetation water to decomposition could be attributed to its antimicrobial and antioxidant properties. These properties are based, among other things, on the increased concentrations of phenols, diphenols, and polyphenol derivatives (hereinafter referred to as "polyphenol derivatives") in the vegetation water. It has been found that these polyphenol derivatives also have an anti-inflammatory and tumor-inhibiting effect in humans and generally have a positive effect on human health (see Razmpoosh et al., “The effects of olive leaf extract on cardiovascular risk factors in the general adult population: a systematic review and meta-analysis of randomized controlled trials,” Diabetology & Metabolic Syndrome (2022) 14:151 ; Jemai et al., “Lipid-Lowering and Antioxidant Effects of Hydroxytyrosol and Its Triacetylated Derivative Recovered from Olive Tree Leaves in Cholesterol-Fed Rats,” J. Agric. Food Chem. 2008, 56, 2630-2636 ; Perrinjaquet-Moccetti et al., “Food supplementation with an olive (Olea europaea L.) leaf extract reduces blood pressure in borderline hypertensive monozygotic twins,” Phytother Res. 2008; 22:1239-42 ; Ismail et al., “Olive leaf extract effect on cardiometabolic profile among adults with prehypertension and hypertension: a systematic review and meta-analysis,” PeerJ. 2021 ; 9: e11173; Lockyer et al., “Impact of phenolic-rich olive leaf extract on blood pressure, plasma lipids and inflammatory markers: a randomized controlled trial,” Eur. J. Nutr. (2017) 56:1421–1432 ; Yaghoobzadeh et al., “Determining Cardiometabolic and Antioxidant Effects of Olive Leaf Extract in Patients with Essential Hypertension,” Journal of Inflammatory Diseases, 2019 ). The health benefits of olive oil have been known for decades, and its cosmetic uses have also been frequently described. However, the byproducts of its production, such as olive vegetation water, have not yet been studied in detail. This may be because the vegetation water, due to its bitter taste, is barely palatable or even unpalatable in its pure form. Furthermore, it should theoretically be used quickly to prevent oxidation of the delicate components it contains, especially the polyphenol derivatives. Therefore, there is a need for an extraction process to recover the constituents from the aqueous waste phase of olive products. It has been found that the common extraction methods, which require high concentrations of solvent(s) and high temperatures, lead to the degradation of some of the constituents, such as the polyphenol derivatives ( Ahmad-Qasem et al., "Drying and storage of olive leaf extracts. Influence on polyphenols stability", Industrial Crops and Products 79 (2016) 232- 239 ). In particular, older studies show that the stability of phenolic compounds in virgin olive oil decreases when the temperature exceeds 27°C (Lavelli, V et al., “ Comparison of the antioxidant activities of extra virgin olive oils”, Journal of Agricultural and Food Chemistry, 2002, 50(26), 7704-7708 ). It is also known that the instability of phenolic compounds impairs their antioxidant properties ( Servili et al., “Phenolic compounds in olive oil: Antioxidant, health and organoleptic activities according to their chemical structure,” Inflammopharmacology, 2009, 17(2), 76-84; Kiritsakis et al., “Chemical analysis, quality control and packaging issues of olive oil,” European Journal of Lipid Science and Technology, 2002, 104(9